Potato Soup with Pretzel Croutons
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 100 grams Celery root
- 100 grams Parsnips
- 1 onion
- 1 garlic clove
- 5 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 day-old soft Pretzel
- 2 scallions
- 100 milliliters Whipped cream
Preparation steps
1.
For the soup: Peel the potatoes, celery root and parsnip, rinse and cut into small cubes. Peel the onion and garlic, chop finely and sweat in a hot pan with 2 tablespoons melted butter until translucent. Add the diced vegetables and sauté briefly. Add the broth, season with salt and pepper and simmer for about 20 minutes over medium heat.
2.
Meanwhile, for the pretzels: Cut the pretzels into thin slices and toast in a hot pan with 3 tablespoons melted butter until golden brown. Drain and drain on paper towels.
3.
Rinse the scallions, trim and cut into thin rings.
4.
Purée the soup, stir in the cream, bring to a boil, season with salt and pepper then distribute between serving bowls. Serve sprinkled with pretzel croutons and scallions.
